About this recipe:These are delicious Russian bread-like pastries. A pillowy soft, butter-enriched dough encases a well-flavoured sauteed cabbage and egg filling. Serve as a snack, dinner or pop into packed lunches.
475ml milk, warmed
1 tablespoon caster sugar
1 tablespoon dried active baking yeast
30g unsalted butter, melted
1 teaspoon salt
750g plain flour
15g unsalted butter
1/2 medium head cabbage, finely chopped
6 hard-boiled eggs, chopped
salt and pepper to taste
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Place 120ml milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 125g flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 125g at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in a large frying pan over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a long snake about 5cm wide. Cut into 2.5cm pieces and roll each piece into a ball. Flatten the balls by hand until they are 10 to 13cm across. Place a spoonful of the cabbage filling in the centre and fold in half to enclose. Pinch the edges together to seal in the filling.
Preheat the oven to 200 C / Gas 6. Line one or two baking trays with foil. Place the piroshky onto the baking tray, leaving room between them for them to expand.
Bake for 20 minutes in the preheated oven or until golden brown.